1 egg (about 60g)
2 tablespoons cream
1 kg Lauretta Rum&Chocolate filling
powdered sugar for sprinkling
Make a crumble out of the flour, butter and sugar. Add the egg yolk and cream to make shortcake. Leave it in the fridge for about 1 hour. Roll out the dough and put it into tartlet trays with a diameter of 10 cm. Bake using the weights as a guide for about 15 minutes. Let them cool down.
Remove the bases gently from the trays and spread the Lauretta Rum&Chocolate filling.
Cut the strawberries into quarters, removing their tips. Put them on the cream, tops up. Sprinkle with powdered sugar.